Controlled humidity freeze drying process

Details Controlled humidity freeze drying process Controlled humidity freeze drying process

1975-06-06

1976-06-22

Camby, John J.

Drying and gas or vapor contact with solids

Apparatus

With means to treat gas or vapor

F26B 506

Patent

active

039641740

ABSTRACT:
Freeze drying of foods is carried out under controlled humidity conditions whereby the dried products retain moisture in the 5-25% range and are thereby rendered suitable for compression. Humidity in the drying chamber is controlled by the presence of suitable hydrating inorganic salts that pass from a first low hydrated state to higher hydrated states during the drying process. During the hydration transition, the salts regulate the relative humidity in the drying chamber and further may furnish thermal energy for transmission to the drying foods and sublimation of moisture therefrom at reduced atmospheric pressure.

REFERENCES:
patent: 3438792 (1969-05-01), Kruger
patent: 3466756 (1969-09-01), Tooby
patent: 3716382 (1973-02-01), Chandrasekaran et al.

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